Wheat gluten boosts dough firmness and water absorption, revolutionizing baking industry.
The study looked at how wheat gluten affects dough. They used a chemical test to see how gluten changes bonds in wheat flour protein. They also used a method called FTIR to see how the chemical bonds change. After adding wheat gluten to wheat flour, they found it affected the dough's firmness, bounce-back, and ability to absorb water.
